Best Pickled Eggs Recipe [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 6 reviews

Appetizers Easter Recipes Snacks

Cook time Cook time: 5 minutes

Pickled Eggs are a classic appetizing and mouth-watering, ready-to-serve snack made from hard-boiled eggs preserved in vinegar and brine. Watch the short recipe video tutorial below and learn how to make this easy and delicious meal!

This is another great addition to our collection of snacks and appetizers like the Best Deviled EggsVegan Roasted Eggplant Spread, or Deviled Eggs Dip with Chives and Paprika.

This Easy Classic Pickled Eggs Recipe is super simple to prepare for something so versatile. This dish owes to the fact that it is a combination of sweet, salty, and sour. Also, I like that you can prepare it once and can be preserved and stored in a jar for several months. This makes it very handy and convenient for surprise guests or just to have a healthy snack ready to serve.

You can serve them in many ways. Mostly, we like to enjoy them as a sandwich filling, or on an egg salad, and sometimes with some veggies such as roasted asparagus.

However, feel free to serve them with several variations according to your taste and be creative with it! Simply, add some jalapeños for a spicier kick, or make it the old-fashioned way by adding beets.

It is also convenient because it can be made with leftover Easter eggs. If you run out of options of what to do with them, this is the perfect recipe to utilize some! Simply follow this recipe, and they will be preserved in vinegar for months to come!

What are pickled eggs?

They are basically hard-boiled eggs that are preserved and flavored in vinegar brine and stored in a glass jar. This recipe originally was meant to preserve the food so it could be eaten months later. 

Nowadays, it is a great snack and can be found at bars, grocery stores, and markets. 

The eggs are usually seasoned with various condiments, such as mustard seeds, garlic cloves, bay leaves, dill seeds, red onions, and others. 

How to make pickled eggs?

This is a very easy and simple recipe to follow. First, you basically hard boil your eggs, peel the shell off, then marinate them in a vinegar, salt, and spices mixture.

Next, place them in a jar with the marinated liquid, and refrigerate for weeks or months to come.

What we like about this recipe is how versatile it can be. You can throw other ingredients or favorite spices into it and adjust according to your taste.

Variations:

  • Apple cider vinegar – Is a great alternative to white vinegar. 
  • Spicy – Make it spicy by adding some chopped jalapeno peppers. Also, feel free to use red chili pepper flakes or some jalapeño slices. Adjust the spiciness based on your preference, and simply add it to the jar liquid.
  • Herbs – Feel free to use your favorite herbs, such as thyme, basil, etc. 
  • Balsamic vinegar – Another great option would be using 1 cup of balsamic vinegar instead of cider vinegar. 

Do you have to peel the eggs?

Yes. This recipe calls for hard-boiled and peeled eggs before they are put into pickling brine. The main reason is that the pickling liquid will be able to better penetrate the eggs.

This way, they will absorb the brine and flavors from the “pickling juice” making them extra flavorful and delicious! 

How to make old-fashioned pickled eggs with beets?

Making this recipe with beets is quite delicious. Actually, it is one of our favorite ways to enjoy them.  To prepare this delectable dish you will need the following ingredients:

  • Large eggs, hardboiled and peeled
  • Can of beets in liquid (separated). You can use red beets or yellow beets! 
  • 3/4 cup cider vinegar
  • 1 cup white sugar
  • 6 cloves garlic
  • Pinch of salt
  • Pinch of black pepper

Once you got the ingredients ready, follow these easy steps below:

  1. Place eggs and beets in a mason jar, quart jar, or glass container. Set aside.
  2. Next, in a small saucepan, combine the vinegar, sugar, beet juice, salt, and pepper.
  3. Bring to a boil, then lower heat and simmer for about 5 mins. Pour over the eggs and beets, cover, and refrigerate.
  4. Wait for 48 hours and it is ready to use.

What do they taste like?

They are wonderful and have a tangy combination of sweet, sour, and salty. This is what makes it so versatile and can be served in many ways.

How to make hard-boiled eggs?

You will need: 

  • Fresh eggs
  • Cup of water
  1. First, pour the water into a large pot, and bring to a boil over medium heat. 
  2. Next, gently place the eggs into the boiled water using a slotted spoon. 
  3. Then, boil for 8-9 minutes. 

You can see the exact steps with a video tutorial on how to make boiled eggs.  

Alternatively, learn how to boil eggs in the Instant Pot

More egg recipes to try:

Best Ways to serve them

Usually, I make dozens of eggs and refrigerate for weeks to come. This way, I always have a go snack anytime I crave one!

There are many ways to serve them. Some great suggestions are:

Recipe tips:

  • We like using BPA-free jars for storing them.
  • Also, to make it easy to peel the eggs, simply mix a teaspoon of vinegar with the water you are boiling them in.
  • Another way for easy peeling is once they are boiled, place them immediately under iced or cold water for a few minutes. This way, they will peel off very easily.
  • To preserve them better, ensure to keep them refrigerated at all times. This way you will have a delicious snack whenever you crave it for several months.
  • Serve them at room temperature. However, do not leave them out at room temperature for more than 2 hours. Use an airtight container to store leftovers. 
  • Keep in mind, the longer the eggs stay in the brine, the more flavor they will have. 

Pickled Eggs with Garlic and Beets

Best Pickled Eggs Recipe

Pickled Eggs are a classic appetizing and mouth-watering, ready-to-serve snack made from hard-boiled eggs preserved in vinegar and brine
5 from 6 votes
Save Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 eggs
Calories: 221kcal
Author: Catalina Castravet

Ingredients

Pickled Eggs with Beets:

  • 6 hardboiled eggs (peeled)
  • 1 can of beets in liquid
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 Cup white sugar
  • 6 cloves garlic (whole)
  • 1/8 teaspoon black peppercorns
  • Pinch of salt

Rosemary Garlic Pickled Eggs:

  • 6 hardboiled eggs (peeled)
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 Cup white sugar
  • 6 cloves garlic (whole)
  • Peel from 1 lemon
  • 5 sprigs rosemary
  • 1/8 teaspoon black peppercorns
  • Pinch of salt

Dill Pickled Eggs and Veggies:

  • 6 hardboiled eggs (peeled)
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 Cup white sugar
  • 4 cloves garlic (whole)
  • 6 carrot rounds
  • 6 zucchini rounds
  • 5 sprigs fresh dill
  • 1/8 teaspoon black peppercorns
  • Pinch of salt

Instructions

Pickled Eggs with Beets:

  • Drain beets, reserving 1 cup juice.
  • Place some of the beets, garlic cloves, peppercorns, salt, and 6 eggs in a 2-qt. glass jar.
  • In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool.
  • Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Rosemary Garlic Pickled Eggs:

  • In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
  • Place eggs and the rest of the ingredients in a 2-qt. glass jar.
  • Pour the hot liquid over the eggs, let it fully cool.
  • Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Dill Pickled Eggs and Veggies:

  • In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
  • Place eggs and the rest of the ingredients in a 2-qt. glass jar.
  • Pour the hot liquid over the eggs, let it fully cool.
  • Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Video

Nutrition

Calories: 221kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 63mg | Potassium: 84mg | Sugar: 33g | Vitamin A: 260IU | Calcium: 27mg | Iron: 0.6mg
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Comments

Leave a reply

Michael Shoemaker

I want to make a gal. Jar of pickled eggs but all I see are quart recipes. How much salt and vinegar do you add to gal. Jar.

Reply

Hi sorry, never made this recipe in a gallon, I would regret to give you wrong instructions.

Reply

Carolyn

I use 1/4 cup sugar per dozen eggs. It works perfectly. A whole cup of sugar is not necessary.

Reply

Barbara LaBorde

I need a recipe strictly for SWEET pickled QUAIL eggs. Not with beets or apple cider vinegar. Can you help. Meanwhile I'll use my sweet pickle recipe

Reply

Melissa

In your pickled egg recipe, when do you add the garlic cloves? It didn't state. Thank you

Reply

it says in step #2.

Reply

Mike

I use both and a cinnamon stick in the brine and simmer

Reply

Carole Anne Rodriguez

Question I want to can and boil seal them for shelf life is this recipe still good for that?

Reply

Echo

Michael Shoemaker. If a gallon is 4 quarts I would start from there. You can put all your eggs in a gal jar then use plain water following the qt jar amounts over the eggs to measure and the adjust the liquid content.

Reply

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